Now that summer is here, restaurant terraces are brimming with people partaking in their favourite poison. But for those of you who steer clear of alcohol (perhaps a baby’s on the way?), we’ve got a few mocktail ideas to try. Our inspiration: professional globe-trotter Carolyne Parent’s finds from around Asia; all yummy drinks that are part of local traditions. Bon voyage!
Green Tea, Mint and Lychee Mocktail (Malaysia)*
4 c. infused green tea
Mint leaves (approx. 20)
4 tsp. sugar (or honey)
4 lychees, fresh
Pour the tea into a pitcher and marinate the mint for a few hours in the fridge. Take out the mint, add sugar, pour the tea into highball glasses, and add ice cubes. Drop a fresh lychee into each glass.
1 c. plain yogurt
1/2 c. cold water
1 tbsp. sugar
1/4 tbsp. rose water
1 tbsp. almonds, crushed
Pour everything (except the almonds) into the blender with two ice cubes, and mix. Serve in highball glasses with a straw, and sprinkle with almonds.
Lemongrass Mocktail (Thailand)*
8 c. water
6 tbsp. sugar (or honey)
8 lemongrass stems
Boil the water and dissolve the sugar or honey. Remove the top leaf from each lemongrass stem; crush the stems using the back of a large knife, and boil for two or three minutes. Remove from heat and let cool. Remove the lemongrass, pour into a pitcher and refrigerate. Serve on ice in highball glasses.
Note: When fighting the flu, Thailand natives swear by this drink; they consume it hot.
Lime Ice Cubes (India)*
1 c. water
2 tbsp. lime cordial
2 tbsp. lime juice
1 tbsp. liquid sugar cane
Arils of approx. 1/4 of a pomegranate
1 kiwi slice, cut into small dice
Mix all liquids and pour into two ice cube trays, then place 5 or 6 arils and one kiwi dice into each cube compartment. Freeze.
*All recipes were taken from the book Ambiances d’Asie (available in French only) by Carolyne Parent.
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